My recent trip to Egypt reminded me of the rich wholefoods that are present in Middle Eastern diets. There are so many benefits to this diet that has been around for thousands of years.
Middle Eastern are characterised by the following:
1. Rich in nutrient-dense ingredients
2. Heart-healthy hats
3. Lean proteins
4. Abundance of fibre
5. Antioxidant spices
6. Diverse and balanced meals
My take on an Egyptian Feta Protein Salad was influenced by the many options I could access while travelling between Cairo, Aswan, Luxor and Hurghada. Enjoy this as a side dish with fish or thin it out with more lemon juice and olive oil for a thick dip alongside flatbreads or crudites.
Ingredients
- 250 g feta cheese
- 4 tbsp extra virgin olive oil
- Juice of 1 lemon
- 1 tsp black pepper
- 2 medium cucumbers deseeded and diced
- 1 can of lentils drained and rinsed
- 1 red onion finely chopped
- 3 tbsp chopped fresh coriander
- 3 tbsp chopped fresh dill
- 3 tbsp chopped fresh flat-leaf parsley
- 1/2 cup of pomegranate seeds
- 10g Pure Unflavoured be. Collagen
- Salt to taste
Instructions
- Crumble the feta into a bowl and mash with the olive oil, lemon juice & Pure Unflavoured be. Collagen
- Add the black pepper
- Add the cucumber, onion, lentils and herbs and gently mix to combine
- Taste and add salt if needed
- Top the salad with pomegranate seeds
- Serve immediately
